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Friday, February 23, 2018

Cameroon Beef with Okra Sauce Recipe

Cameroon Beef with Okra Sauce Recipe


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Cameroon African Food Recipe
 Cameroon Fresh Okra
Beef with okra sauce is one of the easiest simmered Cameroonian recipes to prepare. Cameroon beef with okra sauce is eaten with fufu to sop up the delicious okra sauce. Beef with okra sauce is a delicious one-pot stew that is loved by the people of Cameroon as well as the whole of West, East and Southern Africa.


Cameroon Beef with Okra Sauce Recipe

Serves 4
African food
Stew
Nutrition facts: 310 calories, 3 grams fat

Cameroon Beef with Okra Sauce Recipe

Cameroon Beef with Okra Sauce Recipe



Ingredients
½ pound beef strips
12 pieces fresh okra
1 large diced onion
2 chopped cloves garlic
Salt and pepper to taste
2 maggi cubes
1 tablespoon vegetable oil
2 cups beef stock

Directions
Heat oil in large saucepan and fry the chopped onion and chopped garlic. Add the meat, salt and pepper, let brown, add stock, cover and simmer covered for 1 hour. Finely chop okra add okra, and cubes and cook for 15 minutes. Serve with fufu or rice.

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Thursday, February 22, 2018

Pintade French Guinea Fowl Recipe

Pintade French Guinea Fowl Recipe


By
African food recipe
 Pintade French Guinea Fowl Recipe
Pintade is a traditional Senegalese French kitchen recipe of grilled guinea fowl also known as Guinea Hens. The flavor of guinea fowl is between pheasant and chicken, a little gamey but not over the top. The guinea fowl is a wild bird found living across the African continent used in many popular African recipes. Guinea fowl is the food of choice for holiday meals.


Pintade Guinea Fowl Recipe

Serves 4
African food
Stew
Nutrition facts: 350 calories, 5 grams fat

Pintade French Guinea Fowl Recipe
Pintade

Pintade French Guinea Fowl Recipe

Ingredients
1 guinea fowl about 3 1/2 lb. or 2 guinea fowl 2 pounds each, cut into serving pieces
2 large onions, diced
3 tablespoons all-purpose flour
1 whole bay leaf
½ teaspoon dried thyme
4 sprigs fresh parsley
1/2 teaspoon fresh rosemary
5 cloves of garlic, peeled
1 teaspoon lemon juice
3 cups vegetable broth
Salt and black pepper to taste
2 tablespoons vegetable oil


Directions
Season cut-up guinea fowl with salt and pepper. Heat the oil in a heavy skillet large enough to hold the pieces in one layer. Add the hen pieces skin side down and cook, turning the pieces often, until browned all over. Remove fowl, add the onions and spices, and stir. Cook about two minutes. Sprinkle onion mix with flour and stir so that the ingredients cook evenly. Add the broth, cover and cook about 20 minutes. Uncover and let cook about 10 minutes longer. Serve your guinea fowl in the casserole dish of your choice, with sides such as rice, potatoes or vegetables.

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Wednesday, February 21, 2018

Damn Good Cameroon DG Chicken Recipe


Happily cooking in Cameroon
Happily cooking in Cameroon
Damn Good Cameroon DG Chicken Recipe


By
African food recipe


DG stands for Le Directeur Général in French or the boss man, general manager or the head person in charge; DG was a dish served only to the finest of guests because it is a dish that is often cooked to receive Cameroons aristocratic. This dish is made of chicken, plantains, vegetables and spices and is a national dish of Cameroon loved by everyone. Once you make DG Chicken, you will find DG stands for Damn Good.

Cameroon cooking
Cameroon cooking

Damn Good Cameroon DG Chicken Recipe



Serves 8
African food
Chicken Stew


Nutrition facts: 350 calories per serving, 7 grams fat


Cameroon DG Chicken Recipe


Ingredients
4 chicken thighs
2 large carrots, diced
2 large bell peppers, diced
2 large onions, diced
3 large tomatoes, diced
Handful of parsley
4 celery stalks, diced
2 cups frozen green beans
2 yellow plantains, peeled and cut into pieces
2 cloves garlic
1 teaspoon ground ginger powder
1 teaspoon ground paprika
2 Maggi cubes
1/2 teaspoon black pepper
1 teaspoon peanut oil
2 cups vegetable broth
Salt to taste

Directions
In a large lidded pot over medium high heat add oil, brown chicken and remove from pot. Bloom spices; add vegetables except plantains into the pot. Place chicken over vegetables add water simmer 25 minutes. Add plantains, cover pot and simmer 10 minutes longer. Serve over rice.

Cooking in a small village in the center region of Cameroon
Cooking in a small village in the center region of Cameroon

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